All you need is 5 ingredients to create these peanut butter and chocolatey cookies!
Yields 2 dozen cookies
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat.
In a medium-sized bowl, add the peanut butter and sugar and mix to combine.
In the same bowl, beat in the egg and the vanilla. Mix until fully incorporated. Fold in your chocolate chips with a rubber spatula.
Cover the dough with plastic wrap and chill in the refrigerator for an hour.
Using a cookie scoop, scoop out the dough onto the cookie sheet, keeping them at least two inches apart.
Bake for 10 to 12 minutes or until golden brown.
For this recipe, it’s very important to not skip the “chill your dough” step. Skipping this step will cause your dough to spread out unevenly in the oven, leaving them hard and crispy.
For a softer, gooey inside take the cookies out of the oven when the edges turn golden brown. If you want them a bit harder inside, leave them in one to two minutes longer.
I use either honey roasted peanut butter or regular peanut butter, depending on what I have in my pantry at the time. They both come out excellent, except the honey roasted has a slightly sweeter taste. I wouldn’t recommend using natural peanut butter because the texture will be different, and you might need to adjust the sugar and peanut butter ratio.
I use parve chocolate chips for this recipe, but you can always use dairy chocolate chips or white chocolate chips. You can even cut up some baking chocolate and use the chocolate chunks instead.